Just as the handling and preparation of fresh eggs is important when it comes to food safety, so, too, is the storage of fresh eggs and cooked eggs. Here are some guidelines to follow for storing eggs.
- Uncooked eggs, in shell, will keep for 3 to 5 weeks in the refrigerator. If you want to freeze, beat the whites and yolks together before freezing.
- Uncooked egg whites will keep for 2 to 4 days in the refrigerator and for 12 months in the freezer.
- Uncooked yolks will keep for 2 to 4 days in the refrigerator, but yolks do not freeze well.
- Hard-cooked eggs will keep for 1 week in the refrigerator, but do not freeze.
- Unopened liquid egg substitutes will keep for 10 days in the refrigerator and for 12 months in the freezer.
- Opened liquid egg substitutes will keep for 3 days in the refrigerator, but do not freeze.
- Unopened frozen egg substitutes will keep for 7 days (after thawing) or refer to “Use-By” date and for 12 months in the freezer.
- Opened frozen egg substitutes will keep for 3 days (after thawing) or refer to “Use-By” date, but do not freeze.
- Casseroles that have eggs in them will keep for 3 to 4 days in the refrigerator and for 2 to 3 months in the freezer (after baking).
- Commercial eggnog will keep for 3 to 5 days in the refrigerator and for 6 months in the freezer.
- Homemade eggnog will keep for 2 to 4 days in the refrigerator, but do not freeze.
- Pecan or pumpkin pies will keep for 3 to 4 days in the refrigerator and for 1 to 2 months in the freezer (after baking).
- Chiffon or custard pies will keep for 3 to 4 days in the refrigerator, but do not freeze.
- Quiche with filling will keep for 3 to 4 days in the refrigerator and for 1 to 2 months in the freezer (after baking).
